Tomato, Feta, and Preserved Lemon Salad

By JimMac

This salad is delicious - bursting with bold, briny flavors-but it is definitely salty. Serve over undressed salad greens with grilled bread on the side.

Ingredients

• 1 to 2 preserved lemons (see separate recipe)
• 1 serrano chile
• 1/2 pound feta cheese (preferably more creamy than crumbly), cut into 1/2-inch cubes (1-3/4 cups)
• 1-1/2 cups grape or small cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, rinsed
• 1/4 cup extra-virgin olive oil
• 1 teaspoon cumin seeds, toasted
• 2 tablespoons coarsely chopped fresh flat-leaf parsley

Preparation

Step 1

Rinse one of the preserved lemons well, cut it into quarters, and slice the quarters crosswise into thin slices (you need about 1/2 cup - cut up
another lemon if needed). Remove any seeds.

Discard the stem from the chile and then cut it in half lengthwise and remove the seeds. Slice the chile halves thinly crosswise. Put the sliced preserved lemon, chile, feta, tomatoes, and olives in a bow. Pour in the olive oil and sprinkle with the cumin seeds and parsley. Toss gently to mix and then serve.